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Vietnamese Lemongrass Pork and Vermicelli Bowls
30 mins Prep Time
30 mins Cook Time
Few things have the ability to wistfully entice, like the fragrant aroma that dances off of this pork when being cooked on a searing hot charcoal grill. It's approachable enough for a crowd and easy to eat thanks to the balanced notes of sweet, spicy, salty and sour flavours commonly found in Vietnamese cooking. Enjoyable all year long but especially during those sweltering summer months when fresh, crisp vegetables and more ambient temperature foods are preferred. Note that if a BBQ grill is not available to you, the same effect can be achieved by cooking the pork in a single layer on either a flaming hot cast iron pan or even on the oven's broiler setting.
Directions
Vietnamese Lemongrass Pork and Vermicelli Bowls
5 Steps
Step 1
To prepare the dipping sauce, in a small bowl, combine the hot water with the sugar and mix until the sugar dissolves. Add in the lime juice, fish sauce, sambal oelek and minced garlic clove, stir to combine and set aside. This can be stored in the fridge for up to 1 month.
Step 2
To marinade the pork, in a large mixing bowl, combine the sliced pork shoulder, sliced scallions, brown sugar, fish sauce, soy sauce, chopped lemongrass, toasted rice powder, diced shallots and minced garlic, gently mix to coat well. Cover and refrigerate for a minimum of 4 hours but ideally overnight.
Step 3
Before cooking the pork, cook the dried vermicelli noodles according to package directions, rinse well and allow to drain.
Step 4
When ready to cook the pork, spread the marinated pork slices in an even single layer onto a well oiled flat grilling basket (or alternatively skewer onto previously soaked skewers) and cook on a preheated BBQ grill until fragrant and cooked through, approximately 4-5 minutes per side.
Step 5
Serve the lemongrass pork alongside the cooked vermicelli noodles, fresh lettuce, fresh herbs, pickles, lime wedges, crushed peanuts and sauce.
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